this morning taylor and i slept in as late as possible
we've been up late almost every night this week
...molly's been on a special allergy medication that makes here very thirsty
which makes her pee more, which means getting up a handful of times in the night to take her out
but she is doing much better so hopefully its all out of her system and we can sleep again!
anyway, on with the french toast!!
from taylor, "you're getting pretty good at this, ya know? i'd say these are the best yet"
so naturally i had to take a bite
...then a second... then a third...
and oh my gosh these were explosive!
(don't you love taylor's "not guilty" t-shirt? seems fitting...)
i saturated two slices of thick egg bread in my french toast concoction for a little extra longer today
making them moist and fluffy and just down right amazing!
i plopped on the two soaked slices of egg bread onto a pre-heated saute pan,
cooking for about 2 minutes on each side
i've come to realize that making french toast is a lot like baking cookies
when baking cookies, you take 'em out before they look ready for a softer cookie, right?
well the same seems to be true for french toast.
so, i turned off the heat just before they "looked" done and let them cook slowly without heat while i prepared the candied walnuts and blueberries....
i found a simple recipe for candied walnuts this past weekend and i'm obsessed!
bake walnut halves for 5 min at 350 degrees
melt about 1/2 cup of raw, brown sugar
have roasted walnuts at hand
as soon as the sugar starts melting, toss in the walnuts
remove the heat and stir with a wooden spoon for a minute or so, making sure all the walnuts are coated in the melted sugar
(at this point, i threw in some blueberries and coated them too)
have parchment paper ready and put the walnuts (and blueberries) on to it once coated in sugar
quickly separate with a fork
candied blueberry and walnut french toast